Tag Archives: cooking with kids

Donut Maker Update

2 Mar
Babyckaes Donut Maker

My new toy!

Back in January I posted on my blog about our New Year’s Eve Donut Wars. At the time we’d just received our Babycakes Donut Maker and it was our very first time using it. Now that we’ve had it a couple of months, I thought I’d put out a quick update letting you know what we’ve tried since then.

First of all, I am still a huge fan of the donut maker. It’s so much fun to use. To date we have used it three more times since that first time.

We used it in January with a pumpkin spice donut mix that my mother-in-law brought with her when she visited. Before making them that time though, we went to AC Moore and I bought a pastry bag with a tip to use when filling the donut wells. MUCH easier than using a ziploc bag. Caroline has become a pro at filling the wells. I use that time to make the frosting so that we can frost them while they’re slightly warm.

Everyone had their own donuts to frost, their own bowl of frosting and their own spoon.

The next time we used it was for a triple playdate after school. Once the word about us having a donut maker got out, “everyone” wanted to come over and try it out. I decided to bite the bullet and let each kid have one friend over after school all in one day. We’d make the donuts and let the six kids frost them. So later on in January that’s what we did. Although I wasn’t sure if it’d be too much for me to keep organized, it worked out fine. I mixed up the batter and while Caroline filled the wells, her friend helped me make the frosting (a double batch of frosting seems to be enough for all the donuts that one recipe yields.) Then when we were ready to frost, I gave each girl a plate, four donuts to frost, and a bowl of frosting with a spoon. They could do whatever they wanted with their four but couldn’t share with each other (I didn’t want to share germs if they’d been licking their spoons, fingers etc.) I put a common area in the center of the table for sprinkles and decorations. It worked out great. They could then eat their donuts when they were done, or save them to take home, or whatever they wished. It worked out great.

The kids like being able to decorate their donuts however they want to. I try to have plenty of sprinkles out.

Another thing I did differently for the playdate this time from other times, was I used the recipe that came in the box for the Sour Cream Donuts rather than a cake mix, and the recipe for their Chocolate Frosting instead of a tub of frosting. Both were very, very good and easy to make. It made the donuts truly taste like donuts, rather than like cupcakes, which is what happens if you use a cake mix. Both work fine, but if you’re looking for that donut taste, definitely try out their recipes.

Separate work stations for each kid seems to work out great; no cross contamination!

The next time we used it was for a cousins sleepover. We had one of our cousins sleep over during February Vacation Week and we thought it would be fun to make donuts with her for our movie night, and we were right, it was fun!

I used the exact same two recipes and did it the same way, with Caroline filling the wells while I made the frosting. I still kept it to four donuts per kid and we had more leftover, which I sent home with our cousin for her brothers.

Overall, we’ve really enjoyed the Babycakes Donut Maker! We’ve got Alex’s birthday coming up soon and she’s already said that she’d like donuts instead of cupcakes this year, so I’ll take it out again for that, if not sooner. I’m also anxious to try out the other recipes in their booklet. There’s a chocolate donut recipe, a maple donut recipe as well as vanilla glaze and maple glaze frosting recipes. Grandma Rose loves maple glazed donuts so we might just surprise her one day with some.

Now…if I could just get the Babycakes Cake Pop Maker……:)

Here are a couple of other “finished product” photos from our donut making experiences.

The "after" shot.

If you run out of or don't like frosting, there's always powdered sugar on top which is yummy!

A February Vacation treat so easy even your kids can make it!

23 Feb
Rice Krispie treat cookie cutter snacks

Caroline has been dying to try making this snack for months apparently!

My kids have definitely inherited my creative bug. They like to craft and bake all the time. They’re constantly looking in their magazines for recipes, crafts and games. I can’t keep up with all of the things they find that they want to make, try or do, in addition to all the things I want to make, try and do. (And, can I just say, it’s a good thing none of my kids are on Pinterest yet. They’d be addicted!)

Apparently way back in the fall Caroline found a snack she wanted to try out and allegedly I gave my standard answer of “We’ll see,” or maybe it was “Yup, but not today,” and forgot all about it.

Alex told me that this day was her favorite day ever because she got to paint AND play Playdoh both on the same day. Both make for good, relaxing vacation day fun!

Saturday she came up to me out of the blue and asked if she could please make this snack for her sisters, who were painting and playing play doh. She reminded me that she’s been asking me since October and that I keep brushing her off for one reason or another. This time I really had no reason to say no. I mean there was already a mess in the dining room, what’s one more activity going on in the kitchen? (And I must say, she didn’t even make a mess, she was very neat.)

Painting, like coloring, is a relaxing and engaging activity for kids of any age.

She went in and didn’t allow anyone else in there the entire time she was working, so I don’t have a ton of details for you. What I do know is that at some point on the TLC show, “Cake Boss,” she saw Buddy, the Cake Boss himself, take Rice Krispie Treats and flatten them out, using cookie cutters to make them into shapes, then frosting them to add to their cake creations. We happened to have a package of individual serving Rice Krispie treats in our snack box for school snacks. Caroline took “a whole bunch of those, there’s not too many left Mom,” and rolled them into balls together. Next, using a pizza dough roller, she rolled them out to a more workable thickness and used a variety of cookie cutters to make them into shapes. She then used several of my frostings, icings and other decorative treats to create cute little snacks for her sisters to eat when they were done with their crafting fun.

Decorated Rice Krispie Treat snacks

I was proud of Caroline for trying out this cute snack for her sisters.

Everyone stayed busy that afternoon, everyone loved the special snack, and Caroline was so proud of herself. I was proud of her, and glad I’d finally said yes, even though I only vaguely remember being asked to begin with!

I can definitely recommend this as a snack that kids can make in the kitchen themselves, with little to no help, depending on their ages. It’s not a particularly healthy snack, but it’s a fun treat and makes for a fun afternoon! If you’re looking for something to keep your kids occupied this February Vacation week, try out Caroline and Buddy’s Rice Krispie Treat snack!

Peanut Butter Chocolate Chip Cookies

10 Feb
Peanut Butter Chocolate Chip cookies

These are my go-to cookie when it's after dinner and I'm craving a quick cookie for dessert.

My friend Marcia and I both found this recipe at the same time a few years back. I called her to tell her about it and vice versa. I’ve been making it ever since. I’m not even sure where I first saw it, I think in my Name Brand Cookie cookbook maybe.

Anyway, as is typical for recipes I like, it’s fast and easy and has few ingredients.

INGREDIENTS

Few ingredients...super easy!

1 cup packed light brown sugar

1 cup chocolate chips (I use semi sweet)

1 cup peanut butter

1 egg

DIRECTIONS

Preheat oven to 350 degrees

Put all ingredients into bowl and mix thoroughly.

Drop by rounded teaspoonfuls onto ungreased cookie sheet, about 2″ apart. Press down lightly with fork and sprinkle a little sugar on top of each one.

Bake 12 minutes until set. *check for done at 10 minutes, 12 may be too long depending on your oven.

Let stand on cookie sheet 2 minutes, remove to wire cooling rack. Cool completely.

Makes 2 dozen

New after school snack recipe: Peanut Butter Yogurt Dip

7 Feb

I’m a couponer now, I told you last week. In my new life as a couponer, I have discovered something in the coupon fliers: Recipes! Last week I found one that looked like it would be a great after school snack that all my of kids and I would like. It only had two ingredients (even better!) and both were things I almost always have on hand. I decided to try it this past week and my kids inhaled it.

The thing I like about dips with veggies and/or fruit is that I find that my kids will consume much more fruit or veggies with a dip than they would if they came home and I directed them to the fridge for a piece of fruit. So, I like to find new and different dips for them and I love to surprise them with something new when they come home. They show up ravenous, so I like to have their snack on the table when they get in, before anyone has a low-blood sugar meltdown. Sometimes I’ve only just gotten in myself, so my after school snacks need to be quick and easy, just like all my other recipes and meals.

So, here’s our newest addition to the recipe files. I’ve already made it twice in one week, it was so good. Please note that if you have a peanut allergy in your house, this would not be a good one for your family, my apologies.

You only need two ingredients for this recipe! Love it!

PEANUT BUTTER YOGURT DIP

1/2 cup creamy peanut butter

1 cup non-fat vanilla yogurt

Dipping suggestions: bananas, apples, graham crackers

Mix the yogurt and peanut butter together until completely mixed. Try to refrain from licking the spoon over and over before the kids come home. 🙂

When I first made this I only had single-serve yogurt cups, 4oz each but they worked out great, I just used two. When I made a stop at the store later on in the week I picked up a bigger container and more peanut butter. The second time I made it, it was a weekend, and Alex mixed the whole thing herself, so even kids can make this dip pretty easily.

PB Yogurt Dip

My kids love to come home to a new after school snack.

That’s it! That’s all there is to it. The first batch I made had a little left over, the second time I made it, the entire thing went. Give it a try and see what you think!

Recipe of the day: Brown Sugar Brownies

3 Feb
Brown Sugar Brownies

These brownies melt in your mouth!

I found this recipe on the back of a package of Domino Light Brown Sugar a while back. The title alone made me want to try them. I love brown sugar. You can always tell if a recipe is going to be good by how the batter tastes, and this batter is delicious.

The recipe is quick and easy, and it will make a great dessert for the Superbowl game, or really any time you want a delicious dessert!

INGREDIENTS

1 cup packed light brown sugar

1/2 cup (one stick) butter or margarine, softened

2 eggs

2 oz. unsweetened chocolate, melted

1/2 cup all-purpose flour

1 cup coarsely chopped walnuts (we don’t like nuts so I never put those in.)

DIRECTIONS

Preheat oven to 325 degrees.

Grease 8×8 baking dish.

In large bowl beat sugar and butter until fluffy.

Beat in eggs one at a time.

Beat in chocolate, then flour.

Kids can help with this recipe, which technically doesn't even need a stand up mixer.

Stir in nuts if using them.

Pour into pan.

Bake 25 minutes or until a knife inserted into the center comes out clean.

Cool in pan and cut into bars.

Makes 2 dozen bars.

Recipe of the Day: Beef Burgundy

1 Feb
Beef Burgandy on a bed of rice with green beans

I like Beef Burgundy so much, I have to be careful not to make it too often or we'd be eating it every single week.

I love Beef Burgundy. I could get into a Beef Burgundy rut if I am not careful, I’d make it all the time. My family likes it and it’s relatively easy to make.

Here’s the original recipe with my modifications

INGREDIENTS:

2 1/2 pounds beef round steak (or in my house, a pack of stew meat)
oil to saute meat
2 or 3 Tbl. flour (I don’t measure, I sprinkle all over meat)
2 tsp salt (I don’t measure again, I sprinkle)
1/4 tsp marjoram (I’ve never used this, we never have it)
1/4 tsp thyme
1/8 tsp pepper
2 Beef Boullion cubes
12 small whole onions, or 5 medium onions sliced (I do one medium onion sliced)
1 1/4 c. Burgundy wine
3/4 c. water
1/2 pound mushrooms sliced (I do a whole package and slice them)

Kids can help with slicing mushrooms.

Mushroom slicing is an easy way to get bigger kids to help out with this recipe.

DIRECTIONS:
Thoroughly chill or partially freeze steak for easy slicing. (I freeze my meat on shopping day and thaw that day.)

Cut steak into strips 1/4″ wide and into 2 to 3 inch pieces (stew meat is cubed)

In large skillet over medium heat, brown steak in hot cooking oil.

Pour off drippings.

Sprinkle steak with flour, salt, marjoram (if you have it!) thyme and pepper.

Add boullion cubes, onions, wine and water (I measure out wine into a 2 c. measuring cup, add the water to it and throw in the boullion cubes while I’m prepping everything and then just dump the whole measuring cup in together.)

Cover and simmer 45 minutes.

Because of our issues with space, I love anything that is cooked in just one pan.

Stir in mushrooms; cover and cook 15 minutes longer or until steak and mushrooms are tender.

We serve this over white rice, with steamed broccoli or some veggie like that. It’s great with french bread baguette if you have it.

Enjoy!

Resolutions, TWO Recipes and a New Waffle Maker!

15 Jan

This whole month I am focusing on budget-friendly recipes and tips for eating in without sacrificing your love for good food. Being a Sunday morning, today’s recipe is a great one for Sunday Breakfast (or Saturday for that matter) and if you have leftovers, it makes a great special treat for a weekday breakfast as well.

Each year my parents ask us for a couple of wish list ideas for Christmas gifts and this year  I suggested two items that we were doing without since they’d broken. The first one I featured this week, the food processor, and the second one is today’s feature:

Cuisinart Waffle Maker

This was our other wish list gift from my mom and dad this year.

We’ve always liked to make our waffles homemade and we had a waffle maker for the longest time. Ours broke in September after a long life, and we had not yet replaced it. We missed our homemade waffles on the weekends. Therefore, I was excited that my parents got us this Cuisinart waffle maker for Christmas and I could not wait to use it. Included with the box was a recipe my mom gave us for the waffles she makes so we tried that out this past weekend.

Growing up my mom often made a hot Blueberry Compote to go on top of our waffles or our pancakes.

Hot blueberry compote on waffles with whipped cream

This is one of my favorite breakfasts, after french toast.

It was, and still is, one of my favorite weekend breakfasts. It’s easy to make and delicious to eat. If you like whipped cream you can add it on top.

Therefore, on this lovely Sunday morning, I’m passing along both the waffle recipe and the Blueberry Compote recipe. Enjoy them both!

Cuisinart waffle maker

Brand new and ready to go!

All-American Waffles

serves 2-3

INGREDIENTS

1 egg, separated (put yolk in two quart bowl and white in small bowl.)

1 cup plus 2 TBL milk

1 tsp. vanilla

2 TBL canola or vegetable oil

1 cup plus 2 TBL flour

4 tsp. sugar

2 tsp. baking powder

1/2 tsp salt

DIRECTIONS

The waffle iron gets hot, so younger kids can't help out with dropping the batter onto the squares, but older kids can. Plenty of mixing and measuring for the younger kids to do though.

Separate the egg,  putting egg white aside in small bowl.

In larger bowl, combine the egg yolk, milk, vanilla and oil. Blend together, by hand, with wire whisk.

Add flour, sugar, baking powder and salt to the liquid ingredients and blend with wire whisk. (There will probably be some lumps.)

Beat the egg white with electric mixer until stiff. Fold into the batter with wire whisk until just blended.

(Do not beat egg whites into batter,  just fold in.)

When waffle iron is ready, drop batter into the four squares and use according to directions.

Hot blueberry compote

This is what the hot blueberry compote looks like when it's done.

The hot blueberry compote is kind of a neat recipe to make. It looks completely different from beginning to end, and I find it interesting to watch it go from a bright red color when you start,  to a deep purple color when it’s done.

HOT BLUEBERRY COMPOTE

INGREDIENTS

2 cups cold water
2 cups blueberries, fresh or frozen (I usually do one frozen 16 oz bag unless I’ve got fresh on hand.)
2 1/2 TBL cornstarch
1/3 cup sugar
1 tsp cinnamon
2 TBL Lemon Juice

Hot blueberry compote

Here's what the compote looks like when you first begin.

DIRECTIONS

In large frying pan combine all ingredients.
Bring to a boil over medium heat.
Stir constantly until it boils. (You’ll see the mixture change from a bright red to a deep purple and thicken when it’s about done.)
Simmer for a few minutes over low heat.
Serve hot (warm).
Whipped cream on top is optional.

ENJOY!

It’s the little things that matter most

6 Jan

One little comment from Elizabeth yesterday totally made my day.

Let me start by saying that it’s posts like this that are the reason why I changed my blog to The Whole Bag of Chips; I wanted to be able to post anything and everything rather than just write about crafts or foods or kids and then nothing else, ever.

Today’s post is a kid post and it came about because of a totally random comment that Elizabeth made yesterday, that completely made my day.

A little background information: in the mornings our set routine goes like this- I make the coffee and the kids’ breakfasts at the same time that Don is making the kids’ lunches. God Bless him for taking on that task because it’s like being a short order cook: crunchy peanut butter or plain? Jelly or Fluff? Strawberry, grape or boysenberry? Do you like fruit snacks or fruit roll ups? Apple for fruit or orange? Are you sitting at the peanut free table today or not? Does this snack contain peanuts? Do you like granola bars? Which kind?….You see what I mean, I’m sure. With three kids who have a variety of tastes, you can’t really just bang out one lunch for all three and expect them all to like the exact same thing. Meanwhile, I’m sticking six waffles in the toaster, cutting up a piece of fruit for them to share, and I’m done.

Anyway, when he asked the “what do you want for lunch” question yesterday, Elizabeth asked him for turkey and cheese. He asked her if she wanted it in bread and she said no, that she wanted roll ups, the turkey wrapped around the cheese and rolled up. He did a few, put them into a tupperware and off they went.

Later that night, he asked her how her lunch was and she said it was great, and that it was great *because* it reminded her of when she was little and I used to make roll ups for them for lunch and cut them into little spirals to eat. I was shocked. I’d forgotten that I used to do that. It’s been a bunch of years that she’s been eating lunch at school already, so that had to be during the preschool/kindergarten years and maybe even before.

Besides the fact that I was amazed that she remembered the lunches I used to make, I was touched that something so little and so random was a special memory for her. As a mom, you know that it’s the little things during the day that mean a lot to you, but you never do know what memories you are creating specifically for your kids. You just hope you’re doing an okay job and you hope that the memories that they have are *not* the ones where you lose your mind and scream at them over something, but you don’t really ever know until they tell you. Sometimes as a mom, a Type-A kind of mom, I go over and above to try to create an experience that is fabulous so that they’ll always remember it (or so I hope) and think of how fabulous it was. But meanwhile, it’s not always those things, it might just be the little things.

I wonder if my mom knew way back then, what special memories she was creating for me?

As a kid, one of my memories from my mom is that whenever she baked a pie, she’d roll out her crust and she’d use what she needed for the pie but then she’d take the rest of the crust, cut it into strips (I assume) and sprinkle cinnamon and sugar onto the strips. Then she’d roll them up into spirals and bake them. I *loved* that treat and to this day I still think of them although I’ve never done that myself because I used boxed crusts that roll out to EXACTLY what you need for the pie- there’s never any extra.

The turkey and cheese roll ups remind me of that, and although for my mom it might have been a random thing that she did for us, I bet she didn’t realize back then that it was something I’d still be thinking of 40 years later.

It took Elizabeth’s random comment yesterday to remind me that it’s the little things that matter and to reassure me that at least some of the time, I’m getting something right along the way.

Resolutions and Recipes: A tip I can share, and a recipe I can’t

4 Jan

Our gravy recipe is top secret!

When I was growing up, the day my mother “made the gravy” which some of you call sauce, was a huge deal. It was an all-day affair and included the cooking of both the meats (pork chops and meatballs) and the sauce. The house would smell incredibly good all day long and we knew that at the end of the day (literally, not figuratively) there’d be macaroni and meatballs for dinner.

The recipe was top secret. No one knew it and it was a combination of recipes from both grandmothers, according to my mom. When she was cooking the gravy you had to stay out of the way and not touch anything, not even the wooden spoon that sat in the pan all day. That spoon was part of the reason the gravy tasted as good as it did.

The gravy recipe yielded more than enough gravy for just one meal, and my mom would divide up the extras into “Newport Creamery” ice cream containers and freeze them that way for future meals. (Those of you in New England know what Newport Creamery is!) Then, on a busy night, instead of having to cook an entire meal from scratch, one of us could just take out a container of gravy and transfer it into a microwave bowl for reheating. Boil some pasta, make a salad, and there’s dinner.

My dad used to joke that he couldn’t “trade her in for a newer model” because my mom would take with her the secret to making the gravy and without that, he would never survive. That and a whole bunch of other things, but really that’s a whole other post. 🙂

When I got married and it was the day of my bridal shower (August 6, 1995) I received a small wrapped box from my mom; it hardly weighed anything at all. But, what was inside was worth its weight in gold, and more. It was….the recipe for the gravy, along with a card which read, “From me to you, one of the secrets to a good marriage. Love, Mom.”

The recipe and the card, in the original box, truly is one of the secrets to a good marriage.

Clearly, I can’t share the recipe with you. It’s top secret. I keep it in the original box, with her card and the box is labeled down the side because I store it like a cookbook with all my other cookbooks, and also because when I was working as a Stampin’ Up! demonstrator one day, I got a cell-phone call from my husband (who usually had to make the gravy since I worked weekends.) I whispered into my phone, “What’s wrong??” because he never called me when I was working. “I can’t find the recipe for the gravy,” he said. Hence the red Sharpie title down the side of the box.

For several years I made the gravy myself, but I did let him in on the secret when I started my Stampin’ Up! job so that we didn’t miss out eating it just because I was working. What I can share with you though is this: Making your own gravy and meatballs is a huge money-saver and so much more delicious than not.

See the wooden spoon? Very important.

The total cost of our gravy according to yesterday’s PriceRite receipt is as follows:

Crushed Tomatoes: $2.97 total for the three cans needed

Tomato Paste: $1.56 total for the four cans needed

Grd. Beef for meatballs: $12.72

Pork Chops for the sauce: $8.57

Total: $25.82

We store ours in ziploc bags in our freezer, marked with the date.

That amount of money gave us EIGHT meals. Our pasta is 88 cents per box so you need to add that into each meal as well, plus the cost of your salad that night if you make one.

So for about $5 per meal (that includes the salad and the pasta,) you get an AMAZING dinner that feeds five of us, and I mean amazing. There is nothing like a homemade macaroni and meatball dinner. That’s one dollar per person, per meal. Can you beat it?

homemade meatballs

The kids rolled these, they get more and more uniform each time they do it. Although we did get the question, "Can we make these any shape we want?" No...

There is the opportunity for the kids to help out if you’d like, when rolling the meatballs. The recipe makes for a ton of meatballs so once again, having the extra sets of hands does make a difference and their pride in being able to say, “We rolled all the meatballs,” as you take your first bite, is priceless. Some day our girls will each have the recipe as well, so it’s good to give them this experience early on.

You can make it in the crockpot or on the stove. We had a lot of meatballs this time, on purpose, so it took up two stovetop pots.

So there you have it, the recipe I can’t share with you but the tip for saving money and eating well that I can. I hope that at least that part of it helps you in your meal planning and budgeting!

Resolutions and Recipes: Shepherd’s Pie

2 Jan

Shopping on a budget takes practice!

Yesterday I shared with you a recent goal that we set to pay off all of our debt in a relatively short time and how it affected our grocery shopping, but not our cooking or eating. I promised to share with you some tips and recipes this month that have helped us maintain our goals of eating good, homemade meals while sticking to a lean budget with a large family.

The first thing I’ll share with you today is this: when we were pregnant with our third daughter, my husband was working full time and in school for his masters degree full time, and I was working my home-based business with a toddler and a preschooler at home with me. I had this feeling of panic before the baby came (some might call it nesting, I call it panic, like a tornado was coming,) and I decided that I needed to prepare ahead as much food as I could for those crazy, early weeks after the baby came. That led me to creating a list of everything I could think of that we ate for our dinner meals so that I could also make sure I had the necessary staples on hand that I needed, since I knew I’d have my hands full and Don would still be working days and in school nights. No matter what our situation, I knew we’d still need to eat three meals a day.

I share this with you because even though I’m no longer expecting a baby, that period of panic/nesting actually turned out to be very helpful. When I made my list of all our meals, it lasted me for seven weeks before I had to start back at the beginning of the list again. That didn’t include leftovers, breakfast for dinner, or eating at someone’s house, for example, so really the list lasted us for about eight weeks of meal ideas. But, more importantly, what I noticed when I studied my list was that if I had some very important staples on hand at all times, I could make almost anything for dinner.

For example, I always make sure my pantry has white rice (bought in bulk) and brown rice as well as boxes of rice pilaf, couscous, rice-a-roni (all generic brand) and my potato bin has red potatoes, mashing potatoes and baking potatoes. I keep several boxes of pasta on hand, as well as wide egg noodles. This way, no matter what meal I make, I have a starch to go with it. You can use white or brown rice as a “bed of rice” under a main dish, or on the side. I keep a taco kit on hand as well as soft tacos (which allows us to have tacos, spaghetti tacos and/or quesadillas as meal options.) I also make sure I always have packets of brown gravy mix and boxes of chicken broth as well as both chicken boullion and beef boullion.

When I shop I always buy a large amount of ground beef, a pack of stew meat, a large bag of flash frozen chicken tenders, a bag of frozen shrimp, a bag of frozen white fish like flounder or tilapia, pork chops, pork tenderloins, and ribs for bbq.

I buy a few blocks of cheddar cheese, salsa and food for salads as well as fresh fruits and veggies and frozen bags of veggies (2 each of frozen corn, broccoli, and green beans. One bag of corn or green beans lasts us two meals, the broccoli lasts one meal.)

And yes, all of this and more still only costs $225 every two weeks.

One of my favorite make-ahead meals using several of the above listed items is Shepherd’s Pie. To make a Shepherd’s Pie is kind of a lot of work but it’s a one dish meal and my entire family likes it and I can make two–one to eat and one to freeze.
From the list above I need mashing potatoes, cheddar cheese, approximately 3 pounds of ground beef, and a bag of frozen corn as well as butter and half & half. (Additionally, I want to note that if I’m using our bulk amount of ground beef all up on Shepherd’s Pie this pay period, then the next pay period I might use it to make one and freeze one of meatloaf or a lasagna instead.) I must also note that this meal is NOT incredibly health conscious, but it IS incredibly delicious.

Here’s the cooking process the way that I do it, and I apologize in advance for not having a “recipe” to share.

1) Dice a pot of potatoes for mashing, approximately 10 depending on the size. Usually they’re about the size of my fist. If they’re bigger, use less. My Shepherd’s Pies are made in two 9×13 glass baking dishes. Set them on to boil. Once they come to a boil, simmer for 20 minutes.

2) While cooking the potatoes, put the 3 pounds of ground beef into a large frying pan and cook it all the way through. Drain the meat when it’s done.

3) In a second frying pan, throw in one bag of frozen corn, a half cup of half and half, salt, pepper and about a half stick of butter. Cook that all together until the corn is no longer frozen. Mix it together with the ground beef and pour into the bottom of the two 9×12 baking dishes. If your frying pans are not big enough to hold all of the meat PLUS all of the corn, split it up between the corn frying pan and the meat frying pan so that you have two frying pans of meat with corn.

Kids can be cheese graters

Kids love to be the cheese graters for this recipe!

4) In the meantime employ a child to grate a block of cheddar cheese onto wax paper or into a separate bowl. If your child is too young to grate cheese, you’re on. You’ll need this cheese to go into your potatoes as well as on top of the Shepherd’s Pie that you’re cooking for that night’s meal. When you freeze the second one, do NOT put cheese on top. You’ll need to do so when it bakes in the future instead.

5) Once the potatoes are done, mash them with butter, half and half and some of the cheddar cheese, remembering to save enough for the top of the pie.

6) Layer the potatoes over the tops of both Shepherd’s Pies.

7) Set one pie aside to cool and be frozen. Put the other in the oven at 350 degrees for about 20 minutes. Everything is already cooked through but this baking time sets it all together.

8) Change the oven setting to broil and take the pie out, sprinkle the remaining cheddar on top of the pie and put it back into the oven.

9) Out of your pantry grab a packet of brown gravy. Add one cup of water and mix until it boils. By then your cheddar cheese will be appropriately crisp and your pie will be ready to come out of the oven.

10) You’re ready to eat. If’ you’d like an additional vegetable, add a green one or a salad or both.

Enjoy!